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Number of serving: 4
Preparing time: 10 minutes
Cooking time: 10 minutes
Ingredients:
15 pcs dried black mushroom (soak for 10minutes to soften)
15 pcs button mushrooms
15 pcs straw mushroom
15 slices carrot
200g asparagus
3 garlic clove, finely chopped
3 slices fresh ginger
˝ teaspoon salt
˝ teaspoon oil
Seasoning Ingredients:
1 tablespoon red wine (or Chinese rice wine)
1 teaspoon light soy sauce
1 tablespoon oyster sauce
˝ teaspoon pepper
˝ teaspoon sesame oil
˝ cup chicken stock
Thickening Glaze Ingredients:
2 tablespoons corn flour
125ml (1/2 cup) water
Method:
Bring a pot of water to boil, add salt and oil. Blanch carrot and
asparagus for 3minutes or until half cooked. Drain and set aside.
Combine and mix well thickening glaze ingredient in a bowl. Set aside.
Heat up 1 tablespoons oil in a frying pan, sauté garlic and ginger for
3 minutes or until fragrant. Add mushrooms and stir well. Pour in stock
and bring to boil under medium heat. Put in asparagus, carrot and
seasoning ingredients. Slowly stir in the thickening glaze and continue
to cook for 1 minute. Remove to serving plate and ready to serve.
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